United States · United States

Buffalo Wings

Name: Buffalo Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: United States
Ingredients: chicken wings, party-style 1200 g; vegetable oil 10 ml; hot sauce 80 ml; unsalted butter 50 g; white vinegar 5 ml; garlic powder 2 g; salt 3 g; celery stalks 120 g; blue cheese, crumbled 60 g; sour cream 60 g

Crisp-skinned chicken wings tossed in a buttery hot-sauce glaze and served with celery and blue cheese dip.

50 minutes · 4 servings · Easy

Buffalo wings are the dish that made the deep fryer respectable on a Tuesday, and the sauce is meant to be hot enough to be uncomfortable on the first wing. The wings are fried twice so the skin survives the sauce, which is why the whole order takes a while and nobody minds. Celery is not a garnish; it is what you eat between wings.

Ingredients

chicken wings, party-style1200 g
vegetable oil10 ml
hot sauce80 ml
unsalted butter50 g
white vinegar5 ml
garlic powder2 g
salt3 g
celery stalks120 g
blue cheese, crumbled60 g
sour cream60 g

Directions

1
Pat the wings very dry with paper towels and toss with oil and salt.
Wings look matte with no visible moisture.
2
Arrange wings on a wire rack over a sheet pan and bake until the skin is crisp and browned.
Skin is deeply browned and crisp; juices run clear. Cook chicken to 74°C internal temperature.
3
Melt butter in a small pan, whisk in hot sauce, vinegar and garlic powder, and simmer briefly.
Sauce is glossy and coats the back of a spoon.
4
Toss the hot wings in the sauce, plate with celery and serve with blue cheese dip on the side.
Wings are evenly coated and steaming. Refrigerate any leftovers within 2 hours at 4°C or below; consume within 24 hours.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content